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Chef John's soup is so hearty and comforting, you'll almost forget how good it is for you.
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This recipe is by Oliver Schwaner-Albright and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thin slices of boneless beef short rib are briefly marinated in a sweet and hot marinade, then quickly seared in a hot skillet and served over steamed rice in this classic Korean dish.
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A nice, summery mix of meat and veg that is super easy to grill and eat. The sauce makes it even better!